Investigation of Nutritional Habits in Ataturk University Physical EducationStudents

Introduction:Adequate consumption of energy and nutrients intakes is essential for body build and to optimize sports performance. Sufficient consumption of energy maximizes liver and muscle glycogen store (1).This descriptive research, which was performed in order to determine thenutritional knowledge and nutritional habits of the university students. Material and method: The universe consisted of 280 students who currently attending theAtaturk University. Wedidn’t use any exampling methods in this study. The sample consisted of 275 studentswho accepted to participate to study (participation rate 97%).The data were collected using data forms which prepared by researchers between 16- 22 of February,2014.Before the study, permission was taken from the university and students. Theanalysisof the data was obtained by using descriptive statistical in SPSS 19.0. Results: The mean age of the study population was 20.01±1.61.The mean body mass index of students were 20.51±2.39 kg/m2. %69.7 of the students has beeneducated in nutrition and78.9% of the students didn’t believe that they were healthilynourished.20.6% of the students prefer eating their meals at universityrefectory/dormitory-lodgings. The frequency of consumption of milk and the frequencyof consumption of nutrients in the fruit and vegetable group among students wasunder the necessary level.The most frequently consumed drinks were, successively;water, tea and coffee. Conclusion:The study indicated that, university students often miss meals, the most leavingout meal was lunch, the reason therefore was don’t have enough time’ and they had an unhealthy nutritional pattern. Activities like conferences with participation on a voluntary basis appeared to be more effective than previous obligatory lectures on the eating habits of the students.This young population should be encouraged to promote healthier diets and lifestyles.

کلیدواژه ها:

University student ، Nutritional habit ، Nutritional knowledge ، Frequency Of consumption of food